ISO 6646:2011

Name: ISO 6646:2011 — Rice — Determination of the potential milling yield from paddy and from husked rice
SKU: ISO 6646:2011
Price: 25 EUR
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Rice — Determination of the potential milling yield from paddy and from husked rice

Название (английский):

ISO 6646:2011

Rice — Determination of the potential milling yield from paddy and from husked rice

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 10
Дата публикации:: 1 июля 2011 г.
Издание:: ISO IS 6646 edition 3 version 1
ICS:: 67.060

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Цена:25 €

Описание (английский):

ISO 6646:2011 specifies a laboratory method for the determination of the yield of husked rice obtained from paddy or parboiled paddy (Oryza sativa L.), and for the determination of the yield of milled head rice obtained from paddy or parboiled paddy, or from husked rice or husked parboiled rice. ISO 6646:2011 is only applicable to abrasive milling equipment.

Abstract

Overview

ISO 6646:2011 specifies a laboratory method to determine the from paddy and from husked rice (Oryza sativa L.). The standard covers measurement of:

Key topics and technical requirements

Principle: mechanically remove the husk, weigh husked rice, then abrade bran/germ to a fixed mass reduction and weigh milled head rice.
Equipment: testing husker, abrasive testing mill, sample divider, aspiration apparatus, tweezers, small bowls, balance readable to 0.01 g.
Sample preparation:
- Laboratory sample ≥ 1.5 kg; test portions recommended ≥ 200 g for dehusking and ≥ 100 g for milling.
- Moisture content must be determined per ISO 712 and be within 13.0 ± 1.0% (mass fraction); conditioning required if outside range.
Mill adjustment: mill to remove a pre-agreed mass fraction f (±0.5 %); f is agreed between parties (interlaboratory study used f = 10% as an example). Criteria on difference D between milled head rice and whole kernels based on grain length are specified.
Replicates and reporting: tests carried out in duplicate. Yields calculated to two decimal places and reported to nearest 0.1% as percentage mass fractions.
Precision:
- Repeatability limits: husked rice ≈ 1%, milled head rice ≈ 2%.
- Reproducibility limits: husked rice ≈ 3%, milled head rice ≈ 5%.
Test report must identify sample, sampling method (if known), method reference (ISO 6646:2011), operating details, results and any checked repeatability.

Applications and users

ISO 6646:2011 is used by:

Rice quality laboratories and research institutions measuring rice milling yield and head rice recovery.
Rice millers and processors for process optimisation, benchmarking and yield estimation.
Commodity traders, inspection bodies and certification labs for contract verification and quality control.
Food industry QA teams and supply-chain auditors assessing rice quality metrics.

Benefits include consistent, comparable yield data across labs and objective assessment of milling performance and product value.

Related standards

ISO 712 - Determination of moisture content (reference method)
ISO 7301 - Rice - Specification
ISO 24333 - Sampling (recommended sampling practice)
ISO 5725 series - Precision (used for interlaboratory analysis)

Keywords: ISO 6646:2011, rice milling yield, paddy, husked rice, milled head rice, abrasive milling equipment, testing husker, testing mill, moisture ISO 712.

Технические детали

Технический комитет: ISO/TC 34/SC 4 - Cereals and pulses
SKU: ISO 6646:2011

Главная

Каталог

ISO 712:1998

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ISO 7301:2011

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Cereals and cereal products. Sampling.

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ISO 5725-1:2023

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Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definit…

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ISO 6646:2011

Abstract

Overview

Похожие стандарты

Key topics and technical requirements

Applications and users

Related standards

Технические детали

ISO 712:1998

Cereals and cereal products — Determination of moisture content — Routine reference method

ISO 7301:2011

Rice — Specification

BS EN ISO 24333:2009

Cereals and cereal products. Sampling.

ISO 5725-1:2023

Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definit…